300份烟台市市售散装酱腌菜中7种防腐剂残留状况调查

目的 掌握烟台市散装市售酱腌菜中防腐剂的残留情况，了解其残留水平和程度，为市民的饮食安全提供参考。方法 采用超高效液相色谱（UPLC）-二极管阵列检测器（PDA）的方法,对分层多级多阶段随机抽样的市售散装酱腌菜中7种防腐剂（山梨酸、苯甲酸、脱氢乙酸、尼泊金甲酯、尼泊金乙酯、尼泊金丙酯、尼泊金丁酯）进行定量检测。结果 调查的300份市售散装酱腌菜中，苯甲酸检出率99.7%（299/300）,不合格样本数188份，合格率仅为37.3%；苯甲酸残留平均值为1.55 g/kg，最大检出值5.31 g/kg，是GB2760-2011限值5.3倍。调查的9种酱腌菜中，什锦菜苯甲酸残留平均值（2.34g/kg）最高，合格率（13.9%）最低。山梨酸的检出68.7%（206/300），不合格样本3份,平均值0.10g/kg，最大检出值2.35 g/kg，是GB2760-2011限值2.35倍。脱氢乙酸检出率为25%(75/300)，脱氢乙酸残留量平均值为0.032 g/kg，合格率100%；尼泊金酯类在酱腌菜中尚无人为的添加的情况。结论 酱腌菜中苯甲酸含量的超标率最高，超标倍数最大，建议应作为今后重点监督、监测的对象；加强散装酱腌菜的监管力度。

Research on 7 Food Preservative Residual Level of 300 Unpacked Pickled Vegetables at Retail

Objective: To master the 7 food preservative residual level of unpacked pickled vegetables sold at retail of YANTAI, also provide scientific basis for customer making determination to select pickled vegetables. Methods: The residue content of 7 food preservative, which was sorbic acid, benzoic acid, dehydroacetic acid, et al, would be detected by ultra performance liquid chromatography with photodiode array detector (UPLC-PDA). The quality of pickled vegetable was judged on GB2760-2011or NY/T 437-2000. Results: The rate of detection for benzoic acid among 300 samples was 99.7%(299/300) higher than that of sorbic acid, which was 68.7%(206/300),but the rate of detection for dehydroacetic acid was 25% only. There were 188 of 300 pickled vegetable samples exceeded the benzoic acid limit value of GB2760-2011, the maximum detection value was 5.31 g/kg which could be 4.3 times higher than the limit value of GB2760-2011. Otherwise, the maximum detection value of sorbic acid was 2.35 g/kg , 2.3 times higher than the limit value of GB2760-2011. The olio was the highest food preservative residual sample among the 300 samples. The parabens would not be appended into picked vegetable from investigation. Conclusion: The content of benzoic acid for 300 samples picked vegetable was the highest as same as the rate of exceeding the limit value of GB2760-2011. It could be strengthen the supervision and monitoring to control food preservative used in pickled vegetables.